This salad is a very classic Russian dish, and it is my most favorite Russian salad. It is very delicious and has a unique taste. I make this salad for pretty much every single Holiday dinner, or special occasion. I just made some this past Saturday, for Easter Sunday. This batch lasted enough for lunch and dinner, as a side dish and we finished the last bit of it Monday night with our dinner. I was pretty disappointed when we finished all of it, so I will probably be making another batch some time soon. This salad is great to bring to a Potluck, because it is easy to make and doesn’t require a lot of ingredients. Since this dish has been around for decades, each family has their own recipe for it. This is my special family recipe and it’s the way I have always made this salad. This salad needs to be refrigerated and it tastes best when it is made the night before you eat it, So that it stands overnight. It can stay good in the refrigerator for about a week, However at our house it never lasts that long because we eat it within a few days. 😉
Classic Crab Salad {Serves 10-12, As a side}
Ingredients:
- 1.5 LB Imitation Crab Meat (Flake style tastes best)
- 8 Hard Boiled Eggs
- 1 Cup Real Mayonnaise (I used Hellman’s)
- 1 Can of Corn
- 1 Small Onion
Directions:
1) Do all the prep work first. Finely cut the imitation crab meat, put it in a big bowl. Then peel the hard boiled eggs, I peel them one by one and rinse them really quick under some cold running water, to make sure there are no small pieces of the egg shell still on the egg. Dice the eggs into small pieces, and add it to the big bowl with the imitation crab meat. Peel the onion and chop it into small pieces, then add it into the big bowl as well.
2) Drain all the water out of the can of corn, rinse the corn under cold running water using a strainer. Then add the corn into the big bowl also.
3) Add the 1 Cup of Mayonnaise to the big bowl and mix it very well. I put on kitchen gloves and mix it well with my hands. This way it mixes up evenly. Then add salt and pepper, according to your tastes, and mix it very well again. Cover the bowl with a lid or aluminum foil and keep this salad refrigerated. It tastes good served cold. And is best if it has been refrigerated overnight.
